When you’re craving something warm, hearty, and healing—but your schedule laughs at the idea of a slow-cooked meal—this Easy Chicken Tortellini Soup comes to the rescue. It’s a fast, flavor-packed soup made with tender veggies, savory broth, cheese tortellini, and the magic of shredded rotisserie chicken. It’s your new go-to for weeknights, sick days, or any moment that calls for a quick chicken soup that soothes from the inside out.
Why You’ll Love This Easy Chicken Tortellini Soup
This recipe checks all the boxes: simple, satisfying, and incredibly versatile. You can use any leftover chicken or grab a store-bought rotisserie bird for an effortless tortellini dinner recipe. It delivers that made-from-scratch taste with minimal fuss. Plus, those cheesy tortellini pillows? Total game-changers. One bowl and you’re hooked.
Ingredients
- 1 tbsp olive oil (15 ml)
- ½ medium onion, chopped (75 g)
- 3 celery stalks, finely chopped (120 g)
- 3 large carrots, peeled and chopped or sliced (225 g)
- 2 garlic cloves, minced
- ½ tsp Italian seasoning (1 g)
- 8 cups chicken broth (1.9 liters)
- 2 cups shredded cooked or rotisserie chicken (300 g)
- 2 packages (9 oz / 255 g each) refrigerated cheese tortellini
- Salt and pepper to taste
- Chopped parsley for garnish
How to Make It
- In a large soup pot, heat olive oil over medium-high. Add onion and sauté for 5–7 minutes until softened and just beginning to brown.
- Stir in celery, carrots, garlic, and Italian seasoning. Cook for another 2–3 minutes.
- Pour in the chicken broth. Increase heat and bring to a boil, then reduce to a rapid simmer for 10 minutes or until veggies are tender.
- Add shredded chicken and tortellini. Raise heat slightly and cook 4–5 minutes until tortellini is just tender. If the soup starts to boil too hard, reduce the heat.
- Season with salt and pepper to taste. Sprinkle with fresh parsley and serve warm.
Tips for Soup Success
- Use refrigerated tortellini for best texture and fastest cooking.
- Rotisserie chicken saves time, but you can also use leftover baked or poached chicken.
- Add a handful of spinach at the end for a burst of color and nutrients.
- Freeze the soup base (without tortellini) and add fresh tortellini when reheating for best results.
A Cozy Classic with a Shortcut Twist
I discovered this soup on a chilly Monday evening when my fridge offered little more than some rotisserie chicken, half a bag of tortellini, and a few veggies. With a little improvising, dinner was on the table in under 30 minutes—and every bite felt like a warm hug. It’s now part of my regular rotation and a true lifesaver on busy nights.
What to Serve With Chicken Tortellini Soup
- A crusty slice of sourdough or garlic bread
- A crisp Caesar or garden salad
- Roasted Brussels sprouts or green beans
- A sprinkle of Parmesan on top for extra comfort
How to Store Leftovers
Cool completely and store in an airtight container in the fridge for up to 4 days. Tortellini can get a bit soft, so if you’re prepping ahead, consider cooking them separately and adding fresh to each bowl when reheating. To reheat, warm gently on the stove over medium heat, adding a splash of broth if needed.
FAQs
Can I use frozen tortellini?
Yes! Just increase the cook time by a few minutes.
Can I freeze this soup?
Freeze the soup base without the tortellini for best texture. Add fresh tortellini when reheating.
Can I add greens or other veggies?
Absolutely! Spinach, kale, or zucchini all work beautifully.
Weeknight Hero in a Bowl
This Easy Chicken Tortellini Soup is a tortellini dinner recipe that delivers comfort in record time. It’s hearty, healthy-ish, and endlessly adaptable. Whether you’re feeding your family or just yourself, this rotisserie chicken soup will have you ladling seconds before you know it.
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Easy Chicken Tortellini Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Easy Chicken Tortellini Soup is a fast and comforting meal made with tender veggies, savory broth, rotisserie chicken, and cheesy tortellini. It’s a go-to weeknight dinner recipe that comes together quickly and delivers cozy, homemade flavor without the hassle.
Ingredients
-
1 tbsp olive oil (15 ml)
-
½ medium onion, chopped (75 g)
-
3 celery stalks, finely chopped (120 g)
-
3 large carrots, peeled and chopped or sliced (225 g)
-
2 garlic cloves, minced
-
½ tsp Italian seasoning (1 g)
-
8 cups chicken broth (1.9 liters)
-
2 cups shredded cooked or rotisserie chicken (300 g)
-
2 packages (9 oz / 255 g each) refrigerated cheese tortellini
-
Salt and pepper to taste
-
Chopped parsley for garnish
Instructions
-
Heat olive oil in a large soup pot over medium-high heat. Add onion and cook for 5–7 minutes until soft and lightly browned.
-
Add celery, carrots, garlic, and Italian seasoning. Cook 2–3 more minutes.
-
Pour in chicken broth. Bring to a boil, then reduce to a simmer for 10 minutes until vegetables are tender.
-
Stir in shredded chicken and tortellini. Simmer for 4–5 minutes until tortellini is just cooked.
-
Season with salt and pepper. Garnish with chopped parsley and serve hot.
Notes
Refrigerated tortellini cook quickly and hold texture well.
Rotisserie chicken is a great time-saver, but any cooked chicken works.
Add spinach or kale at the end for added color and nutrients.
To freeze, omit the tortellini and add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American
